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Monday, 21 November 2011

Jerusalem Artichoke Caponata

We had a gathering of the clan this weekend, and I experimented on them. (What else are relatives for?) I had had the thought, a while back, that perhaps the classic artichoke caponata could be made with Jerusalem artichokes - there really is a similarity of flavour, after all - and so I did. Yes, it works! Although the distinct flavour of the Jerusalem artichokes did come through; especially right after I made the caponata. Leftovers the next day actually tasted quite a lot like caponata made with actual artichokes.

I did not put olives in mine, I only garnished it with a few, as I knew I was serving some olive-haters. If you are not labouring under this handicap, I think it is not a bad idea to toss a few in. I've said 2 tablespoons, but since I didn't actually do it, I'm not sure. If anyone makes this and adds olives, please let me know what you think.

Peel the Jerusalem artichokes, cut them in half, and put them into cold water as you work. Put a small pot of water on to boil, and snip the tomatoes into bits.

When the water boils, add the Jerusalem artichokes and tomato bits and boil for 5 minutes. Drain well and let cool.

Peel the garlic, and chop it a bit. Grate the cheese. Put the Jerusalem artichokes, tomatoes, garlic, cheese and olives (if using) into a food processor and chop finely. Add the mayonnaise and pulse in briefly. Remove the caponata to a serving dish. You can serve it at once, but it's best to let it rest in the fridge for a couple of hours to allow the flavours to blend. Let it sit out for a few minutes before serving to come up closer to room temperature.

2 comments:

Oh yum! I didn't get any sunchokes this year because someone weeded mine in early spring. I've replanted them this year so I have hopes for next! I'll try to pick some up at the market today tho so I can try this - I love dips!